Lime and coconut tofu cheesecake recipe

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My first experience of tasting tofu in a cheesecake was when I was a guest judge on MasterChef and I’d given tofu as one of the core ingredients the contestants had to hero. I was blown away by a chocolate and tofu cheesecake that had the most incredible silky texture so it was a simple extension to look for other flavours to marry with it while still retaining that beguiling silkiness. This one totally fits the bill, although it’s important to taste the lime to be sure it has the acidity needed. This is one time I suggest looking for really green limes to give the freshness required, whereas normally I recommend picking or buying Tahitian limes when they are turning yellow for real ripeness and volume of juice. Again, it’s about the detail.

  • Yield: 10 to 12 Servings


  • 2/3 cup (50 g) desiccated coconut
  • 1/3 cup (25 g) flaked almonds
  • 20 g coconut flour
  • 1/3 cup (30 g) organic rolled oats
  • Pinch of sea salt flakes
  • 3 Medjool dates, seeded
  • ½ teaspoon ground ginger
  • 3 tablespoons extra virgin coconut oil, melted
  • 300 g soft silken tofu
  • 1 cup (250 ml) coconut cream
  • ½ cup (125 ml) strained lime juice
  • 3 teaspoons powdered gelatine
  • 2 tablespoons pure maple syrup
  • 1 tablespoon finely grated lime zest
  • 1 tablespoon powdered gelatine
  • 30 g strained apricot jam
  • 200 ml strained orange juice
How to Make It
  1. Preheat the oven to 180°C (fan-forced). Grease and line the base of a 24 cm springform tin with baking paper.
  2. To make the base, place the coconut and almonds on separate baking trays lined with baking paper. Toast the coconut for 4–5 minutes and the almonds for 8 minutes or until both are golden. Remove from the oven and stand until cool.
  3. Transfer to a food processor, along with the flour, oats, salt, dates and ginger and process until finely chopped. Using the pulse button, gradually add the melted coconut oil and process until the mixture comes together. Press the mixture evenly over the base of the prepared tin and refrigerate until needed.
  4. To make the filling, place the tofu in a fine strainer set over a bowl and leave to drain for 1 hour. Place the coconut cream in the bowl of an electric mixer and refrigerate until chilled.
  5. Combine the lime juice and gelatine in a small saucepan over medium heat. Stir until the gelatine has dissolved, then remove from the heat and set aside to cool slightly.
  6. Place the drained tofu and the maple syrup in a blender and process until smooth. Add the lime zest and gelatine mixture and blend until combined.
  7. Using an electric mixer, whisk the coconut cream in the chilled bowl on the highest setting until thick and airy. Gently fold in the tofu mixture until combined. Pour over the chilled base and refrigerate for at least 3 hours or until set.
  8. When the cheesecake is set, make the jelly. Place the gelatine, jam and half the orange juice in a small saucepan and stir over low heat until the gelatine has dissolved. Remove from the heat and stir in the remaining juice. Gently pour over the set cheesecake. Refrigerate for another hour or until the jelly has set. Use a hot knife to cut the cheesecake into slices.

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